Stuffed Mushroom Burgers

My favourite snack at the moment, these are almost as filling as a hamburger, and just as tasty.

For this recipe, you need the biggest open cup mushrooms you can find. Portabellos are good.
Prepare the mushrooms by peeling, and removing stems. Season the inside of the mushroom cup with salt, pepper and minced or powdered garlic (garlic bread seasoning is also good).
Mix the chopped stems with pate (veal pate works well with this), stuff into the cups and top with plenty of your favourite tasty cheese, such as cheddar or gruyere.
Bake on a medium heat until mushroom is soft. Ten minutes or so should do it.
You can top the burger with a little diced onion and red bell pepper, fried until soft.
To assemble, place some crispy lettuce onto the bottom of your bun, add stuffed mushroom and toppings, and put on the lid. Eat!

Note: If you don't have access to an oven, you can improvise in a frying pan. Fry the mushrooms face down until starting to soften, then flip over and add seasonings and stuffing. Cheese can be added when assembling the burger.

Steaks with Red Wine Sauce

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Tilapia with Citrus Bagna Cauda

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Kentucky Hot Brown Sandwich

Ingredients:
8 slices bacon -- cooked
6 slices bread (toast points) -- toasted and slice diagonally
1 tomato -- sliced
1 pound sliced turkey breast

Cheese Sauce
2 cups milk
2 tablespoons Parmesan cheese
2 tablespoons white wine
8 slices cheddar or gruyere cheese
1 teaspoon garlic
1 tablespoon onion powder
1/4 teaspoon white pepper
rux as needed
parsley to taste

Instructions:
Cheese Sauce
In a two quart pot mix together milk, white wine, garlic, onion powder, and white pepper.
Bring mixture to a boil.
Gradually stir in rux until white sauce reaches desired thickness.
Remove the pot from the heat then gradually stir in the American cheese,
Parmesan cheese, and 3/4 of the cheddar cheese until sauce is smooth.

Hot Brown
On a oven proof plate lay out 3 toast points. Layer sliced turkey on top of the toast.
Ladle cheese sauce on top of toast and turkey.
Place the hot brown into the oven. Remove the hot brown once the cheese sauce starts to bubble
or once the sauce turns lightly brown.
On top of the hot brown add 2 slices of bacon crosswise then a layer of tomatoes.
Sprinkle one tablespoon of the left over cheddar cheese on top of the hot brown. Then place the hot brown back into the oven
to melt the cheddar cheese.
Carefully remove the hot brown from the oven and serve.

For the Filling

• 454g Lean Steak Mince
• 2 cloves of Garlic, finely chopped
• 2 large Onions, grated
• 3 large Carrots, grated
• 1 tablespoon Concentrated Tomato Purée
• 1 tablespoon Tomato Ketchup
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Oregano
• 1 Beef Stock Cube
• 1 bottle of Guinness or ale
  
• 1 cup Peas
• Salt and Fresh Ground Pepper

For the Mash

• 1.5kg Potatoes
• 100g Parmesan Cheese
• 25g Butter
• 2 Egg Yolks
• Black Pepper

Take a heavy bottom pan and brown off the Mince at a medium heat. There should be enough fat and liquid still in the mince to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the Mince, add the Garlic and continue to cook and stir until the mince is lightly browned all over. Then add the Onion and Carrot and continue cook for a further 5 minutes, stirring occasionally. Next add the Tomato Purée, Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Mince from the bottom. Stir in the peas, then, cover the pan and leave to simmer until nearly all the liquid has disappeared.

While the filling is simmering, peel, boil and drain the potatoes. Mash the potato with the Butter and most of the Parmesan, reserving some to be sprinkled over the top of the Shepherd's Pie before the final cooking in the oven.

Once the filling is nice and thick, with the Onions and Carrot almost completely disintegrated into the Mince, and nearly all the liquid disappeared, put it into the bottom of roasting dish, then leave to cool for about 20 minutes, so that the filling has solidified slightly. Then cover with the Mash Potato, stripe with a fork and put the final layer of Parmesan and Fresh Ground Black Pepper over the top. Put in a preheated 200 degree Celsius oven for about 25 minutes until the top is golden, then serve.

Carrot and Coriander Soup

Ingredients

• 1 tablespoon Olive Oil
• 1 large Onion (chopped)
• 1 rib of Celery (finely chopped)
• 6 cloves of Garlic (chopped fine)
• 5 medium Carrots (chopped)
• 3 small Potatoes (cubed)
• Half a cup of Fresh Coriander Stalks (finely chopped)
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• Half teaspoon of Cayenne Pepper
• Half teaspoon of Black Pepper
• 1 litre Swiss Marigold Vegetable Stock
• 2 Bay Leaves
• 1 cup Fresh Coriander Leaves (chopped)
• Half cup of Semi-Skimmed Milk (optional)

Heat the Oil in a heavy based pan, then fry the Onion, Celery and Garlic on a medium heat for about 5 minutes, until the Onion is translucent. Next add the Carrot, Fresh Coriander Stalks and Potato and continue to cook for another 5 minutes. Add the dried Spices and stir into the vegetables so that they're all nicely coated, then add the Stock and Bay Leaves, bring to the boil, then simmer for about 30 minutes, until the vegetables are tender.

Let it cool down a bit, then blend until you have a nice smooth soup. Add the remaining Fresh Coriander Leaves and gently reheat the soup (without boiling).

Chilli Con Carne Soup

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 2 1/2 tsp (12 mL) chili flakes
• 2 1/2 tsp (12 mL) ground cumin
• 2 1/2 tbsp (37 mL) finely chopped cilantro root and stem
• 1 1/2 tsp (7 mL) ground coriander
• 1 lb (450 g) extra-lean ground beef
• 1 tbsp (15 mL) tomato paste
• 4 tomatoes, peeled, seeded and diced
• 14-oz (398-mL) can red kidney beans, drained and rinsed
• 8 cups (2 L) beef stock
• 3 tbsp (45 mL) chopped cilantro leaves

Directions

1. Heat the oil in a large saucepan over medium heat. Cook the onion for 2 to 3 minutes or until softened. Add the garlic, chili flakes, cumin, cilantro and coriander; cook for 1 minute.
2. Add the ground beef and cook for 3 to 4 minutes or until cooked through. Break up any lumps with a spoon.
3. Add the tomato paste, tomatoes, beans and stock to the saucepan ; bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until rich and reduced slightly. Remove any impurities on the surface. Stir in the chopped cilantro. Serve hot with crusty bread.

Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Potato Cakes

You have to be patient with this recipe, because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form.

2 cups chilled mashed potatoes (see Note)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Hummus

Hummus Ingredients:

1 jar garbanzo beans (14 oz, 800 grams), mostly drained
2-3 cloves garlic
2 tablespoons tahini
juice of 1 lemon
2 tablespoons extra virgin olive oil
salt to taste

Preparation:

Using a food processor, mince garlic first, then add garbanzos and process until semi-smooth.
Add tahini, lemon juice, olive oil and salt and continue to process until creamy.
*If mixture still seems a bit thick, add a tablespoon or two of water to help it along.

Tzatziki

Tzatziki Ingredients:

2 cups plain Greek yogurt, strained overnight
1 large cucumber, peeled and seeded, diced
1 smaller bunch of mint, minced (about 1/4 cup)
2-3 cloves garlic, minced
salt and pepper to taste

Preparation:

Mix all ingredients.
Cover and refrigerate several hours or overnight.
Drain any excess liquid thay may have formed before serving.

Tuna Croquettes

Ingredients:

2 cups flaked tuna in extra virgin olive oil(or whatever main ingredient you're using), mostly drained-a little of the olive oil won't hurt, it'll actually act as a flavoring for the croquettes

1 medium onion, grated

1/4 cup flour (about)

1 1/2 cups milk (about)

freshly grated nutmeg (I use about a 1/2 teaspoon, but use the amount to taste)

1 Knorr double boullion cube (or 2 regular sized)

garlic powder to taste

2 eggs, beaten

1 1/2 cups seasoned bread crumbs (about)

2 tablespoons butter

sunflower oil (for frying)

Preparation:

In a large frypan, heat butter over medium high heat, and sautee onion until tender.

Add tuna, and heat through.

Add flour and stir well.

Add milk and season with freshly grated nutmeg, then drop in boullion cube and season with a bit of garlic powder.

Stir the mixture constantly until it thickens and forms a ball. If you have trouble getting the mixture to form a ball, gradually add a little more flour, sprinkling and stirring quickly to avoid lumps.

Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).

Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.

Deep fry in hot oil, and drain on paper towels.

Pico de Gallo

Ingredients:

4 ripe tomatoes, seeded and diced

1/2 small onion, minced

1 clove garlic, minced

1/2 green pepper, minced

about 1/4 cup minced cilantro

juice of 1/2 lemon

a splash of extra virgin olive oil

cracked black pepper to taste

ground cumin to taste

Preparation:

Combine all ingredients and allow to sit 15-30 minutes for flavors to blend.

Broccoli & Cauliflower Soup

2 potatoes, peeled and cubed
4 cups chicken broth
4 ounces stilton cheese
1 onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped

Directions

First you will add some olive oil to a pan over medium flame.
Add onions and cook until yellow and tender.
Next will add in your broccoli and potatoes.
Stir in the broth, coming to a boil.
Let all of this simmer for at least 20 min.
Stir in cheese, melting completely.
Finally you want to puree the soup in a blender.
Pour into serving bowls.

Blue Cheese Sauce

1 tbsp. butter
1 tbsp. all-purpose flour
3/4 c. milk
1/2 c. crumbled Blue cheese
1/2 tsp. salt
1/4 tsp. coarsely ground pepper

In 1 quart saucepan over medium heat, into hot butter, stir flour until blended. Gradually stir in milk and cook, stirring constantly, until mixture is thickened. Remove mixture from heat; stir in cheese and remaining ingredients. Serve hot over grilled steak, lamb, beef patties or lamb chops. Yield: 1 cup of sauce.

Strip Steak With Rosemary - Bourbon Sauce

• 4 steaks, about 1 to 1 1/4-inch thick
• 2 tablespoons brown mustard
• coarse salt
• fresh ground black pepper
• 5 tablespoons unsalted butter
• 2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
• 2 tablespoons minced onions
• 1/4 cup bourbon
• 1 tablespoon worcestershire sauce
• 1 teaspoon brown mustard
• 1/2 teaspoon packed brown sugar
• 1 teaspoon fresh lemon juice

Directions

1. 
   

   At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.

2. 
   

   Wrap the steaks in plasic and refrigerate.

3. 
   

   Prepare the sauce, first melting the butter in a small skillet over medium heat.

4. 
   

   Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.

5. 
   

   Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.

6. 
   

   Strain the mixture into a small bowl and return it to the skillet.

7. 
   

   Discard the solids.

8. 
   

   Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.

9. 
   

   Keep the sauce warm.

10. 
    

    Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

11. 
    

    Fire up the grill, grill the steaks to desired doneness.

12. 
    

    Serve the steaks hot with the rosemary-bourbon sauce.

Spicy Chicken Wrap

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Spicy Basil Chicken

2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows

Place rice on the stovetop to cook.

Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.

When the rice is 6 or 7 minutes away from being done, begin your stir fry.

Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Serve with...

Thai Salad with Peanut Dressing:

3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.

Vodka Cream Pasta

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.